Red peppers stuffed with rice and vegetables

The red peppers stuffed with vegetables and rice can be brought to the table both as a rich appetizer and as a first course. They are easy to prepare and always become a big hit.

- Ingredients:

- 2 red peppers

- A carrot

- 100 g of peas

- A courgette

- 100 g of pickled capers

- 200 g arborio rice

- Salt

- Pepper

- Extra virgin olive oil

- Half a cup of white vinegar

First, cut the peppers in half and remove the seeds and various strands. Wash them well under the spray of the tap and pass quickly over the flame. Once they have cooled peel helping with a sharp boxcutter.

Boil the rice in boiling salted water until  it is 'firm to the bite' and drain. Season with a pinch of pepper, a tablespoon of extra virgin olive oil and mix well.

Wash the zucchini and carrots then cut into cubes more or less all the same size. Scald quickly in the salted water with a half a cup of white vinegar. Add them to the boiled rice and mix well with a wooden spoon.

Fill the peppers with this mixture and lightly press the surface to make it more uniform. Arrange on a platter and serve at the table.